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Food, Politics, and Society: Social Theory and the Modern Food System
by Alejandro ColasFood and drink has been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. From Adam Smith to Mary Douglas, major thinkers have used key concepts such as identity, exchange, culture, and class to explain the modern food system. Food, Politics, and Society offers a historical and sociological survey of how these various ideas and the practices that accompany them have shaped our understanding and organization of the production, processing, preparation, serving, and consumption of food and drink in modern societies. Divided into twelve chapters and drawing on a wide range of historical and empirical illustrations, this book provides a concise, informed, and accessible survey of the interaction between social theory and food and drink. It is perfect for courses in a wide range of disciplines.
Food Price Volatility and Its Implications for Food Security and Policy
by Matthias Kalkuhl Joachim Braun Maximo ToreroThis book provides freshinsights into concepts, methods and new research findings on the causes ofexcessive food price volatility. It also discusses the implications for foodsecurity and policy responses to mitigate excessive volatility. The approachesapplied by the contributors range from on-the-ground surveys, to paneleconometrics and innovative high-frequency time series analysis as well ascomputational economics methods. It offers policy analysts and decision-makersguidance on dealing with extreme volatility.
Food Printing: 3D Printing in Food Industry
by Kamalpreet Sandhu Sunpreet SinghThis book provides a comprehensive overview of the technical notes, research designs, literature, and 3DP (three-dimensional printing) technology applications for effective food printing. It provides a multidisciplinary coverage of 3D food printing in different food sectors. Recent advancements in manufacturing processes have led food industries to create innovations to stay competitive in the market. 3D food printing incorporates 3DP digital gastronomy strategies to manufacture food products with consistency in shape, color, flavor, texture, and even nutrition. Thus, by controlling the number of materials and the quality of nutrients, food items can be manufactured and handled to fulfill their particular requirements. For food printing, both proprietary structures and self-developed frameworks are used from open sources. Similar frameworks are re-engineered to reformulate administration, content creation, and user interface. For example, three printing medium types, natural printable products, non-printable synthetic food products, and alternative ingredients as well as two recipe forms (i.e., element-based recipes and regular recipes) are used for customized food production. The authors address that open 3D technology for food printing and food processing technology are theoretically correlated with food printing. The book will help industrial designers, nutrition professionals, dieticians, manufacturing enterprises, and young researchers in food technology, material science, and mechanical engineering understand the latest advances in 3DP technology in food industries.
Food Process Engineering and Technology: Safety, Packaging, Nanotechnologies and Human Health
by Junaid Ahmad Malik Megh R. Goyal Anu KumariThis book focuses on novel technologies related to food processing technology and engineering. It also focuses on food safety, quality and management, the scope of the Internet of Things (IoT) in food processing and its management, bioengineering tools for crop improvement in agriculture, recent innovations in food packaging, nanotechnology in food processing, and the nutritional health benefits of food. 3D printed food, an interesting and increasingly popular concept among the public today, is a meal prepared through an automated additive process using 3D food printers. This book is a ready reference for food researchers, students, and industry professionals. The book updates the current scenario of food processing technology and engineering for readers from agriculture and its allied fields including students and researchers of food science and technology, dairy science and technology, packaging industry, people working in food safety organisations, and researchers in the field of nanotechnology.
Food Processing: Advances in Non-Thermal Technologies
by Kshirod Kumar Dash Sourav ChakrabortyNon-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry. Key features: Presents engineering focus on non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Non-Thermal Technologies is aimed at graduate students, professionals in food engineering, food technology, and biological systems engineering.
Food Processing: Strategies for Quality Assessment
by Abdul Malik Zerrin Erginkaya Saghir Ahmad Hüseyin ErtenThe aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.
Food Processing: Principles and Applications (3rd Edition)
by J. Scott Smith Y. H. HuiRenowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
The Food Processor Family Cookbook: 120 Recipes for Fast Meals Made From Scratch
by Nicki SizemoreSave time, save money, and keep it simple. Discover how to make healthy, from-scratch meals that make the most of your food processor. Sure, you know how your food processor works. You're just looking for the inspiration—and time—to use it. Food blogger and busy mom Nicki Sizemore shares her time-saving, money-saving tips to prep meals and treats, from melt-in-your-mouth muffins to kid-friendly favorites—all with your food processor. With The Food Processor Family Cookbook, you'll find tons of tasty, under-an-hour food processor recipes that maximize deliciousness—and minimize your time in the kitchen. Let your food processor do the work for you, from chopping to shredding, so you can get to the important part: sharing wholesome, homemade meals with your family. Learn insider tips for using your food processor, with: 120 family-friendly food processor recipes (including gluten-free and vegan options) like Shrimp Tacos With Pumpkin Seed And Spinach Pesto Helpful dietary labels to guide you toward diet-specific recipes Time-saving tips and techniques to get the most out of your machine, cut your dinner prep time, and keep your food processor clean Process Profeatures for at-a-glance highlights of the different blades or discs Whether you're making party-friendly sides, prepping wholesome family meals, or pureéing homemade baby food, The Food Processor Family Cookbook is your essential food processor cookbook for tackling recipes like a processor pro.
Food Processor Perfection: 75 Amazing Ways to Use the Most Powerful Tool in Your Kitchen
by America'S Test KitchenAmerica's Test Kitchen unleashes the potential of what a food processor can do with an eye-opening collection of 75 kitchen-tested recipes to make your cooking easier, faster, and better. Your food processor is a powerful tool but is often relegated to only a handful of tasks. We have always felt the food processor was underutilized and so we've set out to create a book that harnesses this appliance's capabilities as never before, from almost-no-bowl baking to multi-step dishes like stir-fries where all the slicing and chopping happens in the food processor. The result is a book of 75 smart ideas where the food processor is the star of every recipe. It will transform how you use this appliance, streamline everyday cooking and baking, and open doors to projects you would never have considered tackling by hand.
Food Production, Diversity, and Safety Under Climate Change (Advances in Science, Technology & Innovation)
by Rakhi Chakraborty Piyush Mathur Swarnendu RoyThis book presents a universal picture of the impact of climate change on food production, diversity, and concerns regarding food safety. The book also highlights the traditional and modern techniques for sustainably improving the production of food crops and their nutritional quality aligning with the “zero hunger” goal (Sustainable Development Goal 2) of the United Nations. The book holistically includes the contributions of scientists and academicians working in the fields of Food and Nutrition, Plant and Microbial Sciences, Agriculture, etc. The book also offers insights into the strategies adopted worldwide for ensuring food availability and safety, taking the aid of advanced technologies like climate-smart agriculture along with nanotechnology and artificial intelligence in the event of climate change. Above all, the book transpires the subject matter using illustrative figures and outlines and therefore will be an asset for the post-graduate students, researchers, and faculties.
The Food Programme: How Our Hunger has Changed the Past, Present and Future
by Alex RentonVital stories for hungry minds.In the first official book from BBC Radio 4's hit series The Food Programme, award-winning writer Alex Renton tells the stories of 13 key staples such as spice, oil, cocoa, bread and tomatoes, exploring their history, evolution and how our ever-growing hunger for them continues to alter our world. Look at food in a new light - as a weapon, an art form, a tool of revolution, but also a bringer of pure happiness.Discover a kaleidoscope of fascinating facts and curiosities, including the forgotten joys of lard, the secret to perfect chips and how our love of pepper led to piracy.
Food Protein Induced Enterocolitis (FPIES): Diagnosis and Management
by Terri Faye Brown-Whitehorn Antonella CianferoniThis unique book is a first-of-its-kind resource, comprehensively guiding readers through the epidemiology, pathophysiology, recent diagnostic criteria, and management options for patients with Food Protein-Induced Enterocolitis Syndrome (FPIES).Food-Protein Induced Enterocolitis Syndrome: Diagnosis and Management opens with a historical perspective of this condition, before moving into discussions of epidemiology and pathophysiology. FPIES can be difficult to diagnose as the symptoms overlap with multiple other conditions, and so clear differential diagnosis will be reviewed for both chronic FPIES, as well as acute FPIES. Later chapters are case-based, providing detailed multiple perspectives on the diagnosis and management of FPIES in patients with varying complicating factors and severity. Later chapters will tackle issues of quality of life in patient care, nutritional management for patients, and discussing working with parents and families to improve communication and at-home care. Parents, families and caregivers will also find chapters useful and relatable. A final chapter will look to the future of FPIES, addressing new research, guidelines, and implications for clinicians working with pediatric patients with FPIES, and for their families.Concise and practical, this book will be an ideal reference for allergists, pediatricians, family practice clinicians, gastroenterologists, nutritionists, and all other health care providers who encounter FPIES, and assist them in providing up-to-date, quality care for pediatric patients affected by this condition.
Food Proteins and Their Applications (Food Science And Technology Ser. #80)
by Srinivasan DamodaranReviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.
Food Quality, Safety and Technology
by Giuseppina P. P. Lima Fabio VianelloThe present book collects selected contributions from researchers working in the field of food science, and participating at the second spring school for "Food Quality, Safety and Technology," which was held in Botucatu (São Paulo, Brazil), from September 24th to 27th, 2012, at the Botucatu Campus of the Universidade Estadual Paulista "Julio Mesquita Filho" (UNESP). The goal of the conference was to provide a scientific forum covering large areas of agronomy, nutrition, food science and technology, veterinary and other areas related to food technology development. Teachers, professionals, graduate and post-graduate students in Food Science; Food and Agriculture Engineering; Veterinary, Science and Food Technology and related areas were addressed by providing an exchange of knowledge and technologies. The initiative aimed to establish uniform, globally recognized scientific principles on food safety and quality, which could be consistently applied to industry and production sectors and stakeholders, taking into account that effective food control systems are essential to protecting the health and safety of domestic consumers, to guaranteeing the safety and quality of foods entering international trade, and to ensuring that imported foods conform to national requirements.
Food Rebellions
by Eric Holt-Gimenez Raj PatelToday there are over a billion hungry people on the planet, more than ever before in history. While the global food crisis dropped out of the news in 2008, it returned in 2011 (and is threatening us again in 2012) and remains a painful reality for the world's poor and underserved. Why, in a time of record harvests, are a record number of people going hungry? And why are a handful of corporations making record profits? In Food Rebellions! Crisis and the Hunger for Justice, authors Eric Holt-Giménez and Raj Patel with Annie Shattuck offer us the real story behind the global food crisis and document the growing trend of grassroots solutions to hunger spreading around the world.Food Rebellions! contains up to date information about the current political and economic realities of our food systems. Anchored in political economy and an historical perspective, it is a valuable academic resource for understanding the root causes of hunger, growing inequality, the industrial agri-foods complex, and political unrest. Using a multidisciplinary approach, Holt-Giménez and Patel give a detailed historical analysis of the events that led to the global food crisis and document the grassroots initiatives of social movements working to forge food sovereignty around the world. These social movements and this inspiring book compel readers to confront the crucial question: Who is hungry, why, and what can we do about it?
Food Rebels, Guerrilla Gardeners, and Smart-Cookin' Mamas
by Mark WinneIn an age of uncertainty about how climate change may affect the global food supply, industrial agribusiness promises to keep the world fed. Through the use of factory "farms," genetic engineering, and the widespread application of chemicals, they put their trust in technology and ask consumers to put our trust in them. However, a look behind the curtain reveals practices that put our soil, water, and health at risk. What are the alternatives? And can they too feed the world? The rapidly growing alternative food system is made up of people reclaiming their connections to their food and their health. A forty-year veteran of this movement, Mark Winne introduces us to innovative "local doers" leading the charge to bring nutritious, sustainable, and affordable food to all. Heeding Emerson's call to embrace that great American virtue of self-reliance, these leaders in communities all across the country are defying the authority of the food conglomerates and taking matters into their own hands. They are turning urban wastelands into farms, creating local dairy collectives, preserving farmland, and refusing to use genetically modified seed. They are not only bringing food education to children in elementary schools, but also offering cooking classes to adults in diabetes-prone neighborhoods--and taking the message to college campuses as well. Such efforts promote food democracy and empower communities to create local food-policy councils, build a neighborhood grocery store in the midst of a food desert, or demand healthier school lunches for their kids. Winne's hope is that all of these programs, scaled up and adopted more widely, will ultimately allow the alternative food system to dethrone the industrial. Food Rebels, Guerrilla Gardeners, and Smart-Cookin' Mamas challenges us to go beyond eating local to become part of a larger solution, demanding a system that sustains body and soul.
Food Regulation: Law, Science, Policy, and Practice
by Neal D. FortinFeaturing case studies and discussion questions, this textbook - with revisions addressing significant changes to US food law - offers accessible coverage appropriate to a wide audience of students and professionals. * Overviews the federal statutes, regulations, and regulatory agencies concerned with food regulation and introduces students to the case law and statutory scheme of food regulation* Focuses updated content on the 2011 FDA Food Safety Modernization Act (FSMA), the biggest change to US food law since the 1930s* Contains over 20% new material, particularly a rewritten import law chapter and revisions related to food safety regulation, health claims, and food defense* Features case studies and discussion questions about application of law, policy questions, and emerging issues
Food-Related Stories (Pocket Change Collective)
by Gaby Melian&“Gaby Melian tells so many stories through her relationship with food—about love, about loss, about hard work, and about finding her passion. The pages are dripping with delicious smells and tastes, and will give you a new way to look at both cooking and what it means to have a plan.&” —Molly Birnbaum, editor in chief, America&’s Test Kitchen KidsIn this moving, personal account, chef and activist Gaby Melian shares her journey with food and how creating a relationship with food -- however simple or complicated -- is a form of activism in its own right.Pocket Change Collective was born out of a need for space. Space to think. Space to connect. Space to be yourself. And this is your invitation to join us. This is a series of small books with big ideas from today's leading activists and artists. "Food rescued me so many other times -- not only because I sold food to survive. I cook to entertain; I cook to be liked; I cook to be loved." In this installment, chef and activist Gaby Melian shares her personal journey with food -- from growing up in Argentina to her time as a Jersey City street vendor and later, as Bon Appetit's test kitchen manager. Powerful and full of heart, here, Melian explores how we can develop a relationship with food that's healthy, sustainable, and thoughtful.
Food Remedies: Cold and Flu (The Everything® Healthy Living Series)
by Adams MediaLooking for an alternative way to treat your cold or flu? The Everything® Healthy Living Series is here to help. These concise, thoughtful guides offer the expert advice and the latest medical information you need to provide healing through eating.Inside you’ll find information on how to treat a cold or flu with food, including recipes for dishes that will get you back on your feet in no time. With this guide, you'll be cooking your way to a clean bill of health.
Food Remedies: Asthma (The Everything® Healthy Living Series)
by Adams MediaLooking for an alternative way to treat your asthma? The Everything® Healthy Living Series is here to help. These concise, thoughtful guides offer the expert advice and the latest medical information you need to provide natural relief for your condition.Inside you’ll find information on how to treat your asthma, including recipes for dishes that will help alleviate symptoms of the condition. With this guide, you'll be cooking your way to a happier, healthier you in no time.
Food Remedies: Pre-Menstrual Syndrome (The Everything® Healthy Living Series)
by Adams MediaLooking for an alternative way to treat your premenstrual syndrome? The Everything® Healthy Living Series is here to help. These concise, thoughtful guides offer the expert advice and the latest medical information you need to provide natural relief for your symptoms.Inside you’ll find information on how to treat your PMS, including recipes for dishes that will help relieve the discomfort associated with it. With this guide, you'll be cooking your way to a happier, healthier you in no time.
Food Remedies: Chronic Fatigue Syndrome (The Everything® Healthy Living Series)
by Adams MediaLooking for an alternative way to treat your chronic fatigue? The Everything® Healthy Living Series is here to help. These concise, thoughtful guides offer the expert advice and the latest medical information you need to provide natural relief for your condition.Inside you’ll find information on how to treat your chronic fatigue, including recipes for dishes that will help correct nutrient deficiencies that may play a role in reducing symptoms of CFS. With this guide, you'll be cooking your way to a happier, healthier you in no time.
Food Remedies: Acne (The Everything® Healthy Living Series)
by Adams MediaLooking for an alternative way to treat your acne? The Everything® Healthy Living Series is here to help. These concise, thoughtful guides offer the expert advice and the latest medical information you need to provide natural relief for your condition.Inside you’ll find information on how to treat your acne, including recipes for dishes that will help promote healthy skin. With this guide, you'll be cooking your way to smoother skin in no time.
Food Research: Nutritional Anthropology and Archaeological Methods (Research Methods for Anthropological Studies of Food and Nutrition #1)
by Janet Chrzan John BrettBiocultural and archaeological research on food, past and present, often relies on very specific, precise, methods for data collection and analysis. These are presented here in a broad-based review. Individual chapters provide opportunities to think through the adoption of methods by reviewing the history of their use along with a discussion of research conducted using those methods. A case study from the author's own work is included in each chapter to illustrate why the methods were adopted in that particular case along with abundant additional resources to further develop and explore those methods.
The Food Revolution: How Your Diet Can Help Save Your Life and Our World
by John RobbinsThe tenth anniversary edition of an essential text on food politics: &“Well researched and lucidly written . . . This book is sure to spark discussion&” (Publishers Weekly). When John Robbins first released The Food Revolution in 1987, his insights into America&’s harmful eating habits gave us a powerful wake-up call. Since then, Robbins has continued to shine a spotlight on the most important issues in food politics, such as our dependence on animal products, provoking awareness and promoting change. Robbins&’s arguments for a plant-based diet are compelling and backed by over twenty years of work in the field of sustainable agriculture and conscious eating. This timely new edition will enlighten those curious about plant-based diets and fortify the mindsets of the already converted.